Poblano and Portobello Fajitas

For a brief period of my childhood my family lived in New Mexico, and you better believe while there we ate our fair share of Mexican food. I was floating down a river of authentic refried beans and slow-cooked carnitas and garden fresh salsas and loving it. My little palette was in foodie heaven and I hardly even realized it. Those were the days.

But I don’t live in New Mexico any more. I live in Kansas, which means the Mexican food isn’t quite as authentic or abundant. I may be part Swedish, Irish and German, but I crave a ridiculous amount of south-of-the-border goodness. Lucky for me, John does, too. The solution? Make it myself.

The truth is, we eat some form of Mexican food at least three times a week, whether it’s quick lunches at Chipotle, black bean enchiladas or an impromptu taco bar. We can’t get enough of the stuff. But one meal I hadn’t tried at home yet was fajitas – one of my favorite meals to order at restaurants.

Something about the sizzling peppers and huge platter it comes out on and the self assembly – over-stuffing to the point of ridiculousness – makes me feel like a queen. A true foodie dream dish if you ask me.

These fajitas remain vegan thanks to bell and poblano peppers and juicy and satisfying portobello mushrooms, sauteed in just a few simple seasonings.

They’re no carnitas, but certainly delicious in their own right. I felt full after just two, which is saying a lot for me – a true quantity eater. I suppose the giant spoonfuls of guac didn’t hurt either.

If you aren’t a fan of mushrooms, simply omit them or sub in your favorite meat. For a vegetarian version opt for scrambled eggs or black beans. And to keep these gluten free, simply opt for corn tortillas – I went with flour because that’s traditionally how fajitas are served.

Count this recipe as inspiration and proof thatfajitas can be vegan and still totally, insanely delicious. Ole!

Heat a large skillet and a medium skillet over medium-high heat. Once hot add a dash of olive or coconut oil to the large skillet, then the onion and peppers. Season generously with salt, cumin and garlic powder.

Cook until softened and slightly caramelized, stirring often. Set aside and cover to keep warm.

At the same time, add a dash of oil to the medium pan, then add the mushrooms. Season with a bit of salt and once softened and brown (see photo), add a dash of A1 (vegan-friendly) for more flavor (optional). Remove from heat, set aside and cover.

Prepare guacamole by adding two avocados to a bowl then adding the juice of half a lime and a generous pinch of salt. Fresh cilantro and onion is optional.

Warm tortillas in the microwave or oven and you’re ready to go. Serve tortillas with peppers and onions, mushrooms, guacamole and any other toppings you desire such as salsa, hot sauce, and cheese or sour cream (for non-vegan).

Notes

*Nutritional information roughly calculated based on 1/3 recipe without toppings

Talk About It

we sadly cannot find portobello mushrooms in france! (or – at least i’ve been unsuccessful!) these look delicious, and they’re definitely making me miss those big old shrooms! nom. i’ll have to try them with a different type!

I want these in my mouth right now- they look so good! I have to agree that Mexican food is fantastic. If I was forced to survive off of just one type of food it would be Mexican hands down no questions asked.

Hello. I just came across your website and I am so glad I did. Loved the recipes and I am definitely trying this fajitas this weekend they look soooo delicious. The photography done is amazing. My mouth is watering looking at all the recipies :)

Some things I love about your recipes:
Most are geared for or easily adaptable for 2 people
The ingredients are easily accessible
My husband loves them and he’s not even vegan!
My son’s girlfriend found them a welcome relief from my son’s vegan stir frys

Keep up the good work! Oh, I’m making your chocolate cake for Easter! Can’t wait!

Made these tonight for a group of friends. They were soo simple and sooo delicious! Everyone loved them (though we are college students..so any food is good food). Thanks for another great recipe! I plan to make these frequently!

Beautiful photos and awesome ingredients! Love recipes with beautiful pictures. Can’t wait to make these Fajitas! I’ve made fajitas before, but always have problems getting the tortillas just right. Any suggestions?

O M G !!! “Amazing” doesn’t even begin to describe this dish! My omnivorous husband declared it “one of the best meals I’ve ever had!” A million thanks for sharing…❤️❤️❤️ (For some reason I’m prevented from rating it five stars…maybe ’cause it’s a 10 MINIMUM!

This was delish! We added calabasa (Mexican zucchini) to it. We had to cut way back on the amount of jalepeno to about 1/3rd (w/out seeds). Poblano we got wasn’t spicy but we have gotten crazy spicy ones so now always double check before cooking up. Made a pico de gallo with lime to go on top and just did avocado slices because got lazy and hungry;) Will definitely be making again. Thanks!

These were awesome! I used some vegan Worcestershire sauce in place of A1 because I didn’t have any on hand and I added a squeeze of fresh lime to the shrooms and the peppers as they were cooking and left a few seeds in my jalapenos for heat. Great blend of spices and flavors :) It went well with your green Chili con Queso dip on top!

I just made these …absolutely delish!!! I left out the cumin and a1 and used ms dash chipotle seasoning for the mushrooms. I did slasa cilantro and a pinch of cheese. I will definitely be making these again.

Hello! I just made these an hour ago and they were incredible. So easy and so so good. FYI I didn’t have A1 so used a splash of Worcestershire instead and they turned out amazing. Also, snickers vegan cheesecake was incredible and we are still munching on those bars from last week. Thanks and keep posting! Enjoy this insanely hot Portland day 😎

Hi Dana – I am a 55 year retired executive. After a long and highly stressful career, I have been really trying to improve my diet and have been exercising to get in great shape too. I enjoy healthy cooking as a hobby and tried these vegan fajitas – they were the absolute BEST I have ever had! The only thing I varied was to put in Roma tomatoes and green onions in the guacamole with cilantro and fresh lime juice and a few spices.

I have tried a couple of your other recipes and they were excellent as well. I shall try many more! Thank you so much for your great site and work!

I made this tonight and it was great! I deviated by cooking it all in the same pan, which meant that the mushrooms weren’t the best consistency, so next time I’ll suck it up and dirty an extra pot. I love loading up my fajitas so I had the veggies with refried black beans, homemade salsa, and homemade guacamole. These were great and I’m enjoying the leftovers as we speak!

Didn’t have access to A1 sauce so did the mushrooms in a touch of molasses and balsamic vinegar together with cilantro. Maybe not very Mexican, but hey, awesomeness knows no borders. I also made a cashew sour cream to go on top.

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Hi, I'm Dana! I create simple, delicious recipes that require 10 ingredients or less, one bowl, or 30 minutes or less to prepare.